Vanilla Eggnog Bread with Crumb Topping
This Vanilla Eggnog Bread features a delightful crumb topping that adds texture and flavor.
Equipment
- Mixing bowl
- loaf pan
Ingredients
For the Bread
- ½ cup salted butter room temperature
- 1 box instant vanilla pudding 3.4 oz
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 ¾ cups prepared eggnog
- ½ teaspoon rum extract
- 1 cup sugar
- 2 eggs room temperature
- ¼ teaspoon nutmeg freshly ground preferred
- 2 ¼ cups all purpose flour I use King Arthur
- 2 teaspoon baking powder
For the Crumb Topping
- ¼ cup salted butter cold, cubed
- ½ teaspoon cinnamon
- ½ cup all purpose flour
- ¼ teaspoon nutmeg
- ½ cup sugar
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs, vanilla extract, and rum extract, mixing well.
- In another bowl, combine the flour, baking powder, salt, nutmeg, and instant pudding mix. Gradually add this dry mixture to the wet ingredients, alternating with the eggnog, until well combined.
- Pour the batter into a greased loaf pan.
- To make the crumb topping, mix the cold butter, flour, sugar, cinnamon, and nutmeg until crumbly. Sprinkle over the batter.
- Bake for 60 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before slicing.
Notes
You can add nuts or chocolate chips for extra flavor.